Vegan Palak Tofu Paneer

This is a vegan version of the indian spinach curry "Palak Paneer". It uses tofu instead of the traditional indian cheese. The spinach curry is creamy & delicious and rich in iron!

Course Main Course

Cuisine Fusion, Indian, Vegan

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings people

Calories 437kcal

Author Bianca Haun | Elephantastic Vegan

Ingredients

Tofu 'Paneer'

12 oz firm tofu
2 teaspoons canola oil (or any other neutral plant-based oil)
1/2 teaspoon curry powder
1 teaspoon kala namak

Spinach Curry

4 large handfuls spinach fresh
1 cup full-fat canned coconut milk
1 teaspoon ginger powder
3/4 teaspoon salt
1 1/2 teaspoons garam masala
1 tomato diced

US Customary - Metric

Instructions

Cut the tofu in cubes. Bring a large pan to high heat, add the oil, cubed tofu, curry powder, and kala namak. Give it a stir. Let it cook until the tofu is golden and with slightly crispy edges. Set aside the tofu in a bowl.
In the same large pan, add the spinach and cook it until it wilted (you might have to work in 2 batches because it's a lot of spinach). Then reduce the heat and add the coconut milk, ginger powder, salt, and garam masala.
Use a handheld blender to blend the spinach curry.
Add the chopped tomato to the curry and let it cook (bring up the heat again) for another 3-4 minutes until hot and until the tomatoes are soft.
Then add the tofu paneer to the spinach curry, give it a quick stir, and it's ready to serve! Basmati rice and homemade naan are THE perfect side dishes!

Nutrition